"Current Research in Food Science (Volume - 1)," edited by Dr. Ravindra Vasantrao Kale, offers an in-depth exploration of cutting-edge developments in food science. This volume features scholarly contributions on genetically modified foods, nanotechnology in food preservation, edible coatings, food safety protocols, and the use of nanosensors in detecting hazardous substances. It also highlights regulatory frameworks like those by the FSSAI and delves into nutritional approaches for managing diabetes through micronutrients. Each chapter integrates scientific principles with practical applications, showcasing how technological innovations are enhancing food quality, safety, and sustainability. This book serves as a vital resource for researchers, academicians, and professionals aiming to understand and contribute to advancements in modern food science.